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Cardamom (/ ˈ k ɑːr d ə m ə m / [1]), sometimes cardamon or cardamum, [2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. [3] Both genera are native to the Indian subcontinent and Indonesia .
Cardamom is a unique spice that's used all across the world, but what exactly is cardamom? Here's how the spice is used from Scandinavia to India.
Amomum subulatum, also known as black cardamom, hill cardamom, [2] Bengal cardamom, [2] greater cardamom, [2] Indian cardamom, [2] Nepal cardamom, [2] winged cardamom, [2] big cardamon, [3] [4] or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae.
Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India.It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma.
Cardamom plants tend to fill out a pot quickly with their root system, and when they become root-bound, they often stop blooming. Once you notice the roots start pushing up out of the pot, you can ...
Both Indian bay leaf and bay leaf are similar and called Tejpatra or Tamalpatra (तमलपत्र) in Hindi. However, they are from two different species and have differences in taste. Used as a tempering spice. (Hindi: Tej Patta तेज पत्ता) Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries.